Name: Chocolate Chip Scones Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 1/4 cups all purpose flour (plus 1/4 cup for flouring the counter); 1 rounded teaspoon baking soda; 2 rounded teaspoons cream of tartar; 2 tablespoons granulated sugar; Dash of salt; 1/2 cup cold salted butter (plus an additional 1 tablespoon); 1 large beaten egg; 3/4 cup buttermilk; 3/4 cup mini chocolate chips; 4 ounces dark chocolate chips; 1/4 cup mini chocolate chips (optional, for topping); 2 tablespoons coarse raw sugar (optional)

Ingredients

2 1/4 cups all purpose flour (plus 1/4 cup for flouring the counter)

1 rounded teaspoon baking soda

2 rounded teaspoons cream of tartar

2 tablespoons granulated sugar

Dash of salt

1/2 cup cold salted butter (plus an additional 1 tablespoon)

1 large beaten egg

3/4 cup buttermilk

3/4 cup mini chocolate chips

4 ounces dark chocolate chips

1/4 cup mini chocolate chips (optional)

2 tablespoons coarse raw sugar (optional)

Instructions

Step 1: Refrigerate a metal bowl for 5 minutes to get it cold. Preheat the oven to 425 degrees Fahrenheit.

Step 2: In the refrigerated bowl, combine the flour, baking soda, cream of tartar, sugar, and salt.

Step 3: Cut the cold butter into small cubes or grate it, then add to the flour mixture.

Step 4: Using a pastry cutter, blend the butter into the flour until mostly combined. It’s fine to have small pieces; snap any large chunks between your fingers to reduce their size.

Step 5: Make a well in the center of the flour mixture and add the beaten egg and buttermilk.

Step 6: Stir the wet ingredients into the dry ingredients with a wooden spoon or spatula until just blended. Fold in the chocolate chips carefully to avoid overmixing.

Step 7: Sprinkle 1/4 cup of flour on the counter. Turn the dough out onto the floured surface and flip it so the floured side is up.

Step 8: Shape the dough into a disk about 1 1/4 inches thick. Use a knife to cut the disk into 8 triangular wedges, like slicing a pie.

Step 9: Place the scones on a greased cookie sheet or a nonstick baking mat.

Step 10: Bake immediately for 12 minutes. Let the scones cool for 3–5 minutes on the sheet, then transfer to a wire rack to cool completely.

Step 11: Melt the chocolate chips in a microwave-safe bowl by heating for 30 seconds, stirring, then continuing in 10-second increments until smooth.

Step 12: Drizzle the melted chocolate over the cooled scones. Immediately sprinkle with mini chocolate chips and/or coarse raw sugar if using.

Step 13: Allow the chocolate to set before storing the scones in an airtight container.

Tips & Variations

For extra tender scones, handle the dough gently and avoid overmixing once the wet ingredients are added.

Substitute dark chocolate chips with white chocolate or dried cranberries for a different flavor.

Use chilled butter for flakier scones; warm butter will result in a denser texture.

Try adding a teaspoon of vanilla extract to the wet ingredients for enhanced flavor.

FAQs

Can I use regular milk instead of buttermilk?

While regular milk can be used, buttermilk adds acidity that helps activate the baking soda and cream of tartar for better rise and a tender crumb. You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 3/4 cup of milk and letting it sit for 5 minutes.

How do I prevent scones from being dry?

Make sure not to overmix the dough and use cold butter to create a flaky texture. Baking the scones immediately after shaping also helps retain moisture. Avoid overbaking by checking for a golden color and removing them promptly from the oven.